Prepare grill to medium-high heat. Grill kabobs for approx. 6-10 minutes on either side or until chicken fully cooked.

Whisk all ingredients in small bowl until combined. Sauce can be made 8 hours ahead. Cover and refrigerate. Serve at room temperature with Teriyaki Chicken Skewers.

Deviled Blue Cheese and Bacon Dip

Ingredients:

1 (8-oz.) tub TFM Whipped Cream Cheese

3/4 cup blue cheese such as Maytag or Danish

3/4 cup Robert Rothschild Farm Horseradish Sauce

1 shallot, finely minced

1 teaspoon Dijon mustard

6 slices Applewood Smoked Bacon, cooked and crumbled

Quely Whole Wheat Crackers

Preparation:

Add all ingredients except bacon and crackers to food processor and pulse until very smooth. Transfer mixture to a bowl and fold in bacon until combined. Cover and refrigerate for 1 hour, or overnight. Serve with Quely crackers.